Chicken Breasts with Shiitake Mushrooms

There is no real method to my shopping madness. I shop once a week and I buy whatever looks beautiful. Well, the shiitake mushrooms last Friday were so gorgeous, I was almost brought to tears. They were so white underneath, so fresh and so perfect. I didn’t have mushrooms on my mind, but I just couldn’t pass these up!

So on Monday evening, I came home and decided to combine them with some boneless, skinless chicken breasts. I had some spaghetti squash that was begging to be eaten and some beet greens. Here’s what I threw together and it was scrumptious, if I dare say so myself! This recipe is a perfect meal for your family, and it comfortably serves 4 people.

Chicken Breasts with Shiitake Mushrooms

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Ingredients

4 boneless, skinless chicken breasts
Salt
Pepper
2 tbsp olive oil
1 tbsp unsalted butter
12-15 Large shiitake mushrooms, wiped clean, stems removed and minced, caps thickly sliced
3 shallots, thinly sliced
1/2 cup dry white vermouth
1/2 cup homemade chicken stock or low salt, packaged
1 Large sprig of fresh rosemary, leaves removed and chopped
Parsley for garnish

Directions


Wash the chicken breasts, pat dry, season with salt and pepper.

Heat the oil and butter on medium to medium-high heat and when the butter stops sizzling, add the shallots and minced mushroom stems.

Lower heat to low, and cover for 8-10 minutes. Stir frequently.

Raise heat and brown chicken breasts for 4 to 5 minutes on each side.

After 3 minutes on the second side, add mushroom caps and continue cooking, lowering and adjusting the heat.

After 2 more minutes, add the vermouth and chicken broth, shake your pan to combine and sprinkle the rosemary leaves on top.

Continue cooking, covered if you need to, until done, 155 degrees if you have a meat thermometer. Top with chopped parsley leaves before serving.

Serve on a bed of spaghetti squash or with squash on the side, with some sautéed beet greens and a little Savoy cabbage, sautéed in olive oil and garlic, garnished with cilantro.